Sweet Potato and Millet Soup
This is a scrumptious and comforting winter warmer which you can actually make from any selection of root vegetables – great if you have the odd carrot or parsnip left over in the fridge!
On this occasion we’ve used millet, sweet potatoes, carrots, parsnip, turnip, herbs and spices. It’s thick, chunky, filling and perfect with a crusty roll.
Serves 4-6 people.
1 cup millet grain
1 pint bouillon stock
2 tsp garlic paste
2 bay leaves
2 tsp rosemary
3 tsp thyme
A generous squeeze of tomato puree
A sprinkling of sweet paprika
Pepper, to taste
Oil for frying
2 medium/large sweet potatoes (chopped into large chunks)
3-4 small/medium potatoes (chopped into small pieces)
2 carrots (grate 1, chop 1 into larger chunks)
1 stick of celery
1 small onion
1) Heat oil in a large sauce pan. Add onion and celery and soften for a moment.
2) Add the grated carrot, chopped carrot, garlic and remaining chopped root vegetables and heat for 2 minutes.
3) Pour the stock into the pan, add the herbs, paprika and tomato puree, and bring to the boil. Once the stock is boiling, reduce the heat and cover pan with the lid. Leave cooking for 15 minutes.
4) Whilst the soup cooks, heat a frying pan (or skillet) and add a tiny drop of oil. Heat the millet for 5 minutes or until the millet goes slightly golden. Once the millet is done, add to the soup and cover for a further 20 minutes.
5) If you prefer a clearer soup, you can add more water if desired. Otherwise, once the soup has cooked, hook out the bay leaves, season with pepper and salt, then you are ready to serve.